Roasted Poblano Chile Dip by Mylifeasamom3

Ingredients

• 4 poblano chiles
• 3 avocados, ripe
• 3 garlic cloves
• 1-2 jalapenos, seeded (optional)
• 1 lime, juiced
• 1/4 cup fresh cilantro, packed
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper (to taste)
• 2-4 tbsp water (as needed for consistency)
• 1 tbsp oil (for roasting)

Instructions

1. Preheat oven to 400°F (200°C).
2. Rub poblano chiles with oil and place on a baking sheet. Roast for 15 minutes, or until skins are blistered and slightly charred.
3. Transfer roasted poblano chiles to a bowl and cover with plastic wrap. Let steam for 10 minutes to loosen skins.
4. Once cool enough to handle, peel the skins from the poblano chiles, remove stems and seeds.
5. Combine peeled poblano chiles, avocados, garlic cloves, seeded jalapenos (if using), lime juice, cilantro, salt, and pepper in a food processor or blender.
6. Blend until smooth and creamy, adding water 1 tablespoon at a time as needed to reach desired consistency.
7. Taste and adjust seasoning with salt and pepper if necessary.